Lemon Tapioca Crunch Recipes

LEMONY TAPIOCA PUDDING

Steps:

• Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan.
• Let the pan sit for five minutes.
• While the mixture is resting, zest the lemon.
• Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils.
• Remove the pudding from the stove and stir in the vanilla extract and lemon zest.
• Cover and let sit for 20 minutes.
• Uncover and let it sit for another ten minutes.
• Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding.
• Place in refrigerator until cold.

OLD-FASHIONED TAPIOCA WITH LEMON SAUCE

Steps:

• Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
• To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
• To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.

LEMON TAPIOCA CRUNCH

Steps:

• In a medium saucepan, combine milk, tapioca and sugar; let stand 5 minutes. Cook over medium heat just until mixture boils, stirring frequently.
• Remove from heat. Cool for 20 minutes or until lukewarm.
• Stir in yogurt and nutmeg.
• Fill a large bowl with water and ice cubes. Place saucepan into the bowl to allow the pudding to cool slightly, but not totally thicken.
• When it has cooled, spoon the mixture into parfait glasses, half way. Then spoon 2 teaspoons of chrushed candies -- then top off with remaining pudding.
• Makes 4 (1/2 cup) servings.
• Refridgerate for at least 30 minutes. Just before serving, garnish each parfait with reserved crushed candies.

LEMON CRUNCH

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

OLD-FASHIONED TAPIOCA WITH LEMON SAUCE

Steps:

• Whisk milk, sugar, tapioca and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Mix in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Spoon into small bowls. Spoon Lemon Sauce over and serve.